Juak rice cakes

Juak are small, multicolored rice dough pastries with fillings, steamed in hot oil. They are one of the many varieties of tteok, or rice desserts. They are usually filled with sweet fillings, but juak with mushrooms is also available. Only natural dyes are used to color the dough. Try making juak with juak filling made from jujube.

Step-by-step recipe

Step 1:

Take 10-15 dried jujubes, cut the pulp from the seeds and chop with a knife.

Step 2:

Pour in honey or oligosaccharide and stir to form a sticky mass.

Step 3:

Form oblong portions of the mixture the size of a bean.

Step 4:

Sift a mixture of 300 grams of glutinous rice flour and 60 grams of all-purpose wheat flour into a bowl and mix it again.

Step 5:

Divide the mixture into 120 gram portions if you want to make three different colors of juak.

Step 6:

Bring water to a boil and add it little by little to the flour, controlling the consistency of the dough.

Step 7:

Mix the dough with water, then knead it by hand. Once you've prepared a portion of the dough, cover it with plastic wrap or a damp cloth.

Step 8:

Add 1-2 grams of dried raspberry powder to the next portion of flour, and then knead the pinkish dough in the same way as the white one.

Step 9:

For a brown color, add 15 grams of jujube or cocoa marmalade. Knead the dough.

Step 10:

Form the dough into sausages to make it easier to divide into equal parts.

Step 11:

Measure out 18g pieces of dough and knead them until soft again. Moisten the dough if necessary.

Step 12:

Roll each piece into a ball, make an indentation in it, put the filling in it and roll it into a ball again.

Step 13:

Use your fingers to form small "pies" with pointed ends.

Step 14:

Heat vegetable oil in a deep frying pan, enough to cover the juaki by a third or half.

Step 15:

Place the juaki in the oil when it's hot enough to create small bubbles around the dough. Fry, turning occasionally.

Step 16:

Pour the oligosaccharide into a bowl and coat the finished desserts well with it.

Step 17:

Serve with any other desserts, such as ice cream.

Cooking tips

It is recommended to add 15 to 25% of wheat flour to the amount of rice flour.

If salt has not already been added to the rice flour, then add 1.2 - 1.4 grams of salt per 100 grams of rice flour.

You can add regular food coloring to the flour instead of natural color additives, but then the recipe will not be authentic and the result will not be as predictable.

If you overheat the oil or add too much, the bubbles will become too large and the dough will become shapeless.

The products can be considered ready when small bubbles appear on the surface of the dough and the color becomes transparent.

Instead of oligosaccharide, you can dip the dessert in honey or sugar syrup.

Dessert recipes